Ravioli with Asparagus and Cherry Tomatoes in Lemon Herb Sauce Recipe
If you love fresh, vibrant flavors wrapped in pillowy pasta, then you are absolutely going to adore this Ravioli with Asparagus and Cherry Tomatoes in Lemon Herb Sauce Recipe. This dish perfectly balances the tender cheese ravioli with crisp asparagus and juicy cherry tomatoes, all brought together by a bright, zesty lemon herb sauce that’s bursting with flavor. It’s a quick and delightful meal that’s sure to impress any foodie, whether it’s a weeknight dinner or a special gathering with friends.
Ingredients You’ll Need
These ingredients are refreshingly simple but pack so much character into every bite. Each item plays a crucial role, from the creamy ravioli to the fresh herbs, contributing a unique texture, aroma, and color that transforms the dish into a feast for the senses.
- Cheese ravioli (20 ounces): The tender pasta pockets provide a creamy, comforting base that’s easy to cook and deliciously satisfying.
- Asparagus (1 pound): Adds a crisp, fresh crunch with a slightly earthy flavor that complements the pasta beautifully.
- Cherry tomatoes (2 cups, halved): Bursting with sweetness and color, these juicy gems elevate the dish’s brightness and visual appeal.
- Garlic (3 cloves, minced): Infuses the sauce with a warm, aromatic depth you can’t resist.
- Fresh basil (1/4 cup, chopped): Offers a sweet, peppery note that brightens the sauce perfectly.
- Fresh parsley (1/4 cup, chopped): Adds a mild, slightly grassy flavor and vibrant green color.
- Olive oil (1 tablespoon): Helps sauté the vegetables and enriches the sauce with fruitiness.
- Chicken broth (1/4 cup): Keeps the sauce light but flavorful; vegetable broth is a great swap for a vegetarian-friendly meal.
- Fresh lemon juice (1 tablespoon): Injects a refreshing citrus zing that lifts the entire dish.
- Salt and freshly ground black pepper: Essential for seasoning and balancing the flavors just right.
- Parmesan cheese (1/4 cup freshly grated, plus extra): Adds a salty, nutty richness that ties everything together.
How to Make Ravioli with Asparagus and Cherry Tomatoes in Lemon Herb Sauce Recipe
Step 1: Cook the Ravioli
Begin by bringing a large pot of salted water to a boil. Add the cheese ravioli and cook until they are tender but still hold their shape perfectly—usually about 3 to 4 minutes for refrigerated ravioli. Once done, carefully drain, but don’t rinse; you want to keep all that lovely starch to help the sauce cling.
Step 2: Sauté Vegetables
While the ravioli cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Toss in the asparagus pieces and sauté until they are crisp-tender, which usually takes around 3 to 5 minutes. Then add in the halved cherry tomatoes along with the minced garlic. Season with a pinch of salt and freshly ground black pepper. Cook gently until the tomatoes soften and release their juicy sweetness, creating a colorful, fragrant medley.
Step 3: Make the Lemon Herb Sauce
Pour in the chicken broth and fresh lemon juice to the skillet. Give everything a gentle stir and allow the sauce to simmer briefly. This melds the flavors and creates a light, tangy sauce that will perfectly coat the ravioli and veggies without overpowering them.
Step 4: Combine Ravioli and Sauce
Carefully add the cooked ravioli back into the skillet. Gently toss the pasta with the asparagus, tomatoes, and sauce, making sure every ravioli piece gets kissed by that luscious lemony herb mixture.
Step 5: Finish with Fresh Herbs and Parmesan
Sprinkle the chopped fresh basil and parsley on top along with the freshly grated Parmesan cheese. Cook everything together for just a minute or two more, until warmed through and beautifully melded. The herbs add a fresh vibrancy, while the parmesan delivers that irresistible savory finish.
How to Serve Ravioli with Asparagus and Cherry Tomatoes in Lemon Herb Sauce Recipe
Garnishes
To elevate your serving, add a little extra Parmesan cheese on top along with a sprinkle of cracked black pepper. A few fresh basil leaves or parsley sprigs can brighten up the presentation and invite a fresh herbal aroma as soon as it hits the table.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed in a light vinaigrette or rustic garlic bread to soak up any leftover sauce. Roasted or steamed vegetables can also complement the meal for a fuller, well-rounded dining experience.
Creative Ways to Present
For a special touch, serve the ravioli in shallow bowls with a drizzle of extra virgin olive oil and a lemon wedge on the side. You could also layer the pasta with some toasted pine nuts or a sprinkle of red chili flakes for those who love a bit of heat and crunch.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this delightful dish, store them in an airtight container in the refrigerator. They will stay fresh for 2 to 3 days, making for a perfect next-day meal that’s just as tasty.
Freezing
Freezing cooked ravioli in sauce isn’t ideal as the texture can change, especially with fresh vegetables. However, you can freeze uncooked ravioli separately and fresh asparagus and tomatoes for a future sauce; just prepare fresh for the best flavor.
Reheating
When reheating, do so gently on the stovetop over low heat, stirring occasionally to prevent sticking and to warm the sauce evenly. If the sauce has thickened too much, add a splash of broth or water to loosen it and revive those fresh flavors.
FAQs
Can I use frozen ravioli instead of refrigerated?
Absolutely! Just adjust the cooking time slightly, usually a minute or two longer, to ensure the frozen ravioli cooks all the way through without overcooking.
What if I can’t find fresh asparagus?
You can use frozen asparagus, but be sure to thaw and pat it dry first. Fresh asparagus provides the best texture and flavor, but frozen can be a convenient alternative.
Is this recipe vegetarian-friendly?
Yes! Simply swap chicken broth for vegetable broth, and ensure your Parmesan cheese is suitable for vegetarians, and you have a delicious vegetarian meal.
Can I make this recipe vegan?
To make it vegan, use vegan ravioli filled with plant-based cheese, substitute vegetable broth, and skip the Parmesan or use a vegan cheese alternative or nutritional yeast for that savory touch.
How can I add protein to this dish?
Grilled chicken, sautéed shrimp, or even crispy tofu can be great additions to boost the protein content without overshadowing the fresh flavors of the lemon herb sauce.
Final Thoughts
Sharing this Ravioli with Asparagus and Cherry Tomatoes in Lemon Herb Sauce Recipe feels like inviting you into my kitchen to enjoy one of my all-time favorite meals. It’s fresh, comforting, and full of life — perfect for anyone who wants a quick, beautiful dish that shines with seasonal produce and simple ingredients. Give it a try, and I promise this recipe will become a staple in your home, one you’ll want to make again and again.
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Ravioli with Asparagus and Cherry Tomatoes in Lemon Herb Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Ravioli with Tomatoes and Asparagus recipe is a quick and delicious vegetarian pasta dish combining tender cheese ravioli with crisp asparagus, juicy cherry tomatoes, and a light lemon-broth sauce, finished with fresh herbs and Parmesan cheese.
Ingredients
Pasta
- 1 package (20 ounces) refrigerated cheese ravioli
Vegetables
- 1 pound asparagus, ends trimmed, cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
Herbs and Flavorings
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1/4 cup chicken broth (use vegetable broth for vegetarian version)
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 1/4 cup Parmesan cheese, freshly grated, plus extra for serving
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the refrigerated cheese ravioli and cook until tender according to package instructions, usually about 4-5 minutes. Drain the ravioli carefully but do not rinse, as the starch helps the sauce cling.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the trimmed and cut asparagus pieces and sauté until they are crisp-tender, about 4 minutes. Then add the halved cherry tomatoes, minced garlic, salt, and freshly ground black pepper. Continue to cook until the tomatoes soften slightly, around 3 minutes.
- Make the Sauce: Pour in the chicken broth and fresh lemon juice into the skillet with the vegetables. Stir and let the mixture simmer briefly for about 2 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- Combine: Add the cooked ravioli gently into the skillet with the vegetables and sauce. Toss carefully to combine without breaking the ravioli, ensuring everything is coated well with the sauce.
- Finish: Sprinkle the chopped fresh basil, parsley, and freshly grated Parmesan cheese over the ravioli and vegetables. Cook for an additional 1-2 minutes on low heat until everything is heated through and the cheese melts slightly into the sauce.
- Serve: Transfer the ravioli and vegetables to a serving bowl or individual plates. Garnish with extra Parmesan cheese and a crack of fresh black pepper. Serve immediately while hot.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- You can add a pinch of red pepper flakes during the sauté step for some heat.
- Fresh herbs like basil and parsley can be adjusted to taste or substituted with other favorite herbs.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Do not rinse the ravioli after boiling to retain the starch for better sauce adherence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
